Here is a quick salad to enjoy those last tomatoes of the summer. This recipe will be included in our upcoming Grapes & Olives On Tap Cookbook with lots of recipes for all of our Naturally Flavored Balsamic Vinegars and Olive Oils. Tomato Fennel Salad 1 ½ lbs. ripe Tomatoes 1 small Fennel bulb 2 Tbsp. Grapes & Olives On Tap Blood Orange Extra Virgin Olive Oil 2 Tbsp. fresh Orange Juice 1 Tbsp. Grapes & Olives On Tap Chocolate Balsamic Vinegar 1 tsp. Salt ½ tsp. Black Pepper, freshly ground Zest of 1 small Orange Core tomatoes and cut into wedges. Remove top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise. Toss the tomatoes and fennel in a bowl with Blood Orange Extra Virgin Olive Oil, orange juice, Chocolate Balsamic Vinegar, salt, pepper and orange zest. Garnish with 2 Tbsp. chopped fennel fronds. Season to taste. Serve and enjoy!
Posted on: Tue, 20 Aug 2013 19:13:44 +0000
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